Lightness of the color measured by computer image analysis as a factor for assessing the quality of pork meat

Meat Science

Volumn 88, Issue 3, 2011, Pages 566-570

  Chmiel, Marta ^a   Słowiński, Mirosław ^a   Dasiewicz, Krzysztof ^a  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Color; Computer image analysis; Pork; PSE

Indexed keywords

B VALUE; COLOR MODELS; COMPUTER IMAGE ANALYSIS; ELECTRICAL CONDUCTIVITY; LONGISSIMUS; PORK; PORK MEAT; PSE; PSE MEAT; RGB MODEL;

ANIMALS; COLOR; DEFECTS; ELECTRIC CONDUCTIVITY; IMAGE ANALYSIS; STRESS INTENSITY FACTORS;

MEATS;

ANIMALIA;

ALGORITHM; ANIMAL; ARTICLE; BIOLOGICAL MODEL; CLASSIFICATION; COMPARATIVE STUDY; ELECTRIC CONDUCTIVITY; FOOD CONTROL; IMAGE PROCESSING; MEAT; METHODOLOGY; PH; PIGMENTATION; QUALITY CONTROL; REPRODUCIBILITY; SURFACE PROPERTY; SWINE;

ALGORITHMS; ANIMALS; ELECTRIC CONDUCTIVITY; FOOD INSPECTION; HYDROGEN-ION CONCENTRATION; IMAGE PROCESSING, COMPUTER-ASSISTED; MEAT; MODELS, BIOLOGICAL; PIGMENTATION; QUALITY CONTROL; REPRODUCIBILITY OF RESULTS; SURFACE PROPERTIES; SUS SCROFA;

EID: 79952817593     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.02.014     Document Type: Article

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